Toronto’s cocktail culture is phenomenal. And it keeps getting better.
But it’s so damn hard to keep up.
We’re well-versed in all things food, thanks to decades of cooking shows (The Food Network debuted in 1993) and accessibility of global ingredients – i.e. toddlers downing sushi, sous vide gone mainstream, and big chain supermarkets carrying everything from black garlic to ras el hanout. But I realized that despite the constant rise and evolution of cocktail culture and deep interest in mixology, many people still don’t know how to make standard cocktails, never mind the more intricate ones.
Intimidated perhaps by all the tools, ingredients, methods, and lingo (what the heck are “hydrocolloids” anyway?), it seems folks - even ones with fully stocked home bars - remain unclear on how to proceed.
Which is why I created the TORONTO RESTAURANTS ULTIMATE COCKTAIL GUIDE. This new ongoing series is your all-in-one knowledge base for everything cocktails, including:
HOME BARTENDERS STARTER KIT
Everything from the basic bar cart essentials and which glassware to choose to creating phenomenal cocktails at home with ease.
Cocktail enthusiasts, already beyond the basics? Learn from the best. Elevate your cocktails game with advice, tips, and recipes from Toronto’s top mixologists.
Of course, it wouldn’t be the ultimate guide without:
ESSENTIAL BARS LIST
As you know from my Open/Closed, the city is blowing up RN. Where to go? I’ve got the intel on the best spots, from new arrivals to stalwarts.
BEHIND THE BAR
In a similar style to my At The Pass series featuring taIented chefs across the GTA, I speak to top bartenders and get them to tell almost all.
NOW & NEXT
From CBD to lacto-fermentation, I’ve got the lowdown on what’s now and what’s to come in Toronto cocktail culture.
And of course there’s much more to come, so stay tuned!
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